Cleanin’ Out My Cabinets: Grilled Pizza with Crawfish and Corn

Although summer is awesome, I appreciate the climate in Fall and Spring when it’s comfortable to hang outside in a jacket and I don’t sweat profusely every time I light the grill.  Fall also marks the return of pumpkin beer and pizza making season.  Pumpkin beers aren’t everyone’s cup of tea, but they are at their best when combined with a carefully poured Guinness for a Black’n Pump.

Five years ago when I first discovered Shipyard Pumpkinhead with Kwips, Con and Trisha I thought it was the most delicious beer I’d ever tasted.  I quickly OD’ed and can’t drink straight Pumpkinhead these days, but this combo is phenomenal

The Pumpkinhead spice and sweetness are cut by the Guinness and it generally becomes a nice, easy drinking beer for the fall, albeit ne that I will get sick of every year by November.  On the other hand, the pizza making is always a fall to spring favorite because I get to sample toppings combinations I’ve never come across in my storied pizza-eating career.  I just have to make them first.

This year, with my trusty Stealth Griller in the fold, I’ve started experimenting with grilled pizza.  The concept was first explained to me by my previous boss Anne-Marie to which I replied with a confused look and “you put the dough right on the grill?!?!” before shrugging my shoulders and chuckling like she was insane.  More recently, this has become a specialty of my friend Buschy who, despite his unrefined palate, was able to provide some great pointers for this endeavor.

I think everyone would agree that 40% of the battle for great pizza is a well thought out topping combination.  Or, whatever I have in the freezer and haven’t come up with a good way to use.  In this case, Louisiana crawfish.

I was terrified of why the crawfish was yellow despite supposedly only being cooked and cleaned, but apparently it was just an awful choice of semi-transparent packaging by Pat Huval.  Thankfully, he offers me four ways to contact him and  discuss, right on the package

Crawfish (or crayfish or crawdads or mudbugs) look like tiny fresh-water lobsters.  You pretty much only eat the tail which tastes a little more like crab than lobster but with the texture of shrimp.  Great stuff when done right.

The crawfish came courtesy of Dupee who has been Geologying (I believe that’s what his line of work is called) in Louisiana and flew back with 6 frozen one pound packages.  Looked like it was caught and packaged in a real backwoods operation, which made me more excited than scared for some reason.

With an idea of the types of ingredients that always compliment shellfish, I started out by sauteeing 6 cloves of chopped garlic in butter.  After a few minutes, and with the garlic starting to brown slightly around the edges, I added the thawed pound of crawfish.

The return of the action shot!  Kristi had no issues documenting this one, though it wasn’t the most exciting project for her.  Ghost hands because I move so fast!

After the crawfish and garlic cooked together for a bit I added crushed red pepper, a half cup of white wine, and a little salt.  Let that simmer for 10ish minutes to cook off most of the excess liquid before adding a handful of chopped parsley.

While the crawfish mixture simmered, I boiled three ears of corn for 5 minutes before rinsing them in cold water to stop the cook and cutting the kernels off the cobs. 

I slowly added the corn wanting to make sure I didn’t add too much before mumbling “eff it” and dumping the whole pile in.  ‘Course.

This combination works with pretty much every shellfish and always comes out delicious.  With a little cream and sherry instead of white wine this would make and excellent pasta sauce.  There’s no way I lose weight as long as I am writing this blog

WIth the topping complete, it was time to move on to the pizza.

I fired up the grill, brushed it as clean as I could get it, and preheated it on high.  While that came up to temperature, I cut a pizza dough in half, stretched it into shape and coated one side with salt, pepper and a generous amount of olive oil.

Great Scott!  Little time travel action going on here since I took pictures on two different nights. I could have probably gotten away with it but I am too honest to deceive you people.  Aside from the whole “I know what I am doing in the kitchen” deception

Before placing on the grill I rubbed the grate with a rag soaked in olive oil to reduce the chance of the sticking.  The dough went onto the grill oil side down before closing the lid and turning off the center burner.

After a few short minutes, I had this:

Loved seeing how bubbly the dough got.  Could also see I was letting it get a little overdone around the edges, but it was my first time through and always love a well charred pizza.  I only think about myself when I am cooking

The doughs came off the grill without sticking at all and were crusted enough that they stayed flat on the spatula despite minimal support.  Once inside, I coated the uncooked side of the dough with a little more olive oil then flipped it on the cookie sheet.

Pulled the time shifting switcheroo here.  This post is like Memento or something.  The first round was pretty dark when they came off and would make for a bummer of a picture (despite coming out great in the end), so I’ll use the picture from a few nights later when I got the technique down

The grilled side got a light covering of shredded mozzarella, then a good layer of the crawfish and corn mixture topped with a sprinkling of romano cheese.  Then back onto the grill that I left on high while I topped the pizza so it would stay hot.

Had to throw some burgers on too.  Need to establish a few years of fault free odd meals before my friends and family will trust me enough to not have some backup normal food.  I don’t blame them, I once fed them goat head and brains without telling them what it was!  Awful picture by the way

After 4-5 more minutes with the lid down and the heat lowered slightly to allow the cheese to melt, the pizzas came off and hit the cutting board.

Forgot to take a picture while they were both intact. I’m happy to say that this happened quickly, another few minutes and there would have only been a slice left

The most important part, the crust, was excellent.  Crispy but soft and bubbly inside with the flavors of the salt, pepper, and olive oil coating adding great seasoning.  The crawfish was much milder in flavor than the smell when I first opened the package and not fishy at all.  Because the corn and crawfish cooked together, the topping had a deliciously consistent shellfish/garlicky/winey/buttery flavor, but with the contrasting textures of the corn and crawfish in every bite.  The sprinkling of cheese on top added a lot of sharpness which I thought was excellent though Kristi found the cheese overwhelming until the slices cooled down a bit.

You will likely see a lot more grilled pizzas on here, the dough just comes out far better than a standard 500F oven.  Let’s see what I got next week.

Weird Crap I Cook: Venison Pizza

Prior to meeting Kristi, I had only eaten venison a few times in my life but enjoyed it every time.  Kristi’s extended family lives in Vermont and they are active hunters during deer season which has led to a lot more venison meals for me in recent years.  My favorite was last year when I visited the family deer camp for a great meal, some beers, and cards.  Although I was relegated to observer status, a fresh leg of venison was butchered, sauteed in butter with onions and served with potatoes.  Simple and delicious.

I’ve wanted to experiment with cooking venison on my own but it’s always overpriced, if you can find it, and I generally lack the man skills required to get my own through hunting.  However, my brother John recently allowed an acquaintance to hunt on his property which led to a windfall of deer meat.  I picked up about 10-15 pounds of a variety of cuts this past weekend and immediately started imagining new ways to use it.  You’re likely to see a fair amount of venison dishes on this blog in the next few months.

Up first, a pizza (in annoying restaurant terms, a flatbread) that would incorporate the flavors from the meal at deer camp and add a few elements.

When I went to load the venison meat into the freezer, I noticed that we still hadn’t used a package of sliced leg meat that Net (Kristi’s grandmother) gave us a few months ago.  Decided to use that first.

Deer meat gets very dark on the outside when frozen but is a shade of bright purple on the inside when raw

Venison is very lean and almost completely devoid of intramuscular fat.  Hence the need to quickly cook in butter or oil to avoid the meat becoming too chewy.  The other key ingredients for this pizza were onion, garlic, potatoes, and mushrooms.

The obligatory ingredient shot. I know these are a little unnecessary but more photos make the post seem more substantial

The potatoes were quartered and went into a pot of boiling water with the chopped garlic and a good amount of salt.  The mushrooms were also sliced, thrown into a hot pan and cooked until they browned a bit on one side.  I then added a healthy pour of red wine.

I love doing this with mushrooms. They suck up the red wine flavor and compliment meat so well

My thought was that the rich meaty flavor of venison would go well with some of the flavors that come from cooking with red wine.  When the mushrooms were done, a fresh skillet went on the burner with some olive oil and a chopped onion.

Not sure if I've mentioned this before, but I despised onions in all forms until I was in my 20s. Now, I rarely cook without them. I used to think they tasted and smelled like B.O. Not sure if my newfound love is related to me wearing deoderant more regularly

While those were cooking, the potatoes and garlic were strained and put into a bowl with milk, Brummel & Brown spread, salt and pepper to be mashed.  I mashed, stirred, and repeated a few times.  I was looking for a very smooth and creamy texture.

Look, if you're not mashing your potatoes with the skin on, you really don't know what you're missing. Thats where the flavor is! Plus, it's more pleasing to the eye than the bleached-white mashed you expect from a cafeteria

Once the onions had picked up a little caramelized brown color and turned translucent, I hit them with a splash of red wine as well.

Still a little crunchy, but will be fully cooked once the pizza is done baking

The onions were removed from the pan and a tablespoon of butter went in.  This was a trick learned from deer camp; the onion juices are pulled from the pan by the butter and flavor the venison.  The slices went into the hot butter for a minute or so on each side.

Not trying to sound like I know what I'm talking about, but you can tell you're cooking game meat at this point. The smell isn't as sterile and bland as beef, pork and chicken; its got a stronger but appetizing aroma

Once cooked, I let the meat rest and sliced it into the bite sized portions you would want on a pizza.

I was hoping to cook it rare but its tough with thin strips like this. Also, want to know why I am always holding the food when I take a picture in my apartment? Because there is no effing light! Everything looks yellow and awful if I don't hold it up under the hood

Earlier in the day, I hit up Randazzos for some raw dough.  It’s a local subpar pizza shop that ruins delicious crust with awful sauce and toppings.

$3. I know it's just water, yeast and flour but it's totally worth it

Did the usual, stretchcd it out by hand and placed it on a greased cookie sheet.  First layer to go on was a thin spreading of the mashed skin-on potatoes and garlic.

I know that it doesn't sound right, but if you've ever enjoyed white pizza it should look right to you. Also, see that yellow tint I was complaining about?

Next layer consisted of the red wine flavored onions and mushrooms as well as the venison.

I've done it a few times, but it always feels weird making a pizza without cheese. Makes you want to call it a flatbread. But I associate that term with the Alchemist in JP and every other crappy bar/restaurant that claims its garbage bar food is American "gastro pub" fare

While the oven preheated to 450°, I added a bunch of dollops of mashed potato to the top of the pizza; similar to the blobs of ricotta that dot a well-made white pizza.  The crust was brushed with olive oil, garlic powder, and salt, a surefire way to make the crust of any pizza delicious.

A 450 degree oven in a small apartment leads to me sweating and Kristi shedding one of the fifteen blankets she is generally covered with

10-12 minutes later, the crust is golden brown and the tops of the potato blobs have browned a bit too.  Time to come out.

I know I say this a lot: I don't make pretty food, but you knew this would be delicious once you saw it come out of the oven

Slice it up and we were ready to eat.

I forgot how I used to slice my rectangular pizzas when cutting this one. It needs two horizontal slices instead of one. Write that down

The venison was a little chewier than I would hope, too long in the freezer and cooking it twice hurt it.  However, the flavors from the onions and mushrooms combined with slightly irony meat and creamy potatoes on a crispy crust was a very enjoyable combination.  Had the rich flavors I remembered and the ones I wanted to add.

Next week has a few possibilities, now I need to get back to focusing on my mustache fundraising.  For those who don’t know, I am growing a mustache during the month of November as part of the Movember charity that helps raise money for prostate cancer research.  A brief overview of my mustache experience can be found here and here’s the link to my donation page.  Thanks again for the support!